Whey Protein Production, Chemistry, Functionality, and Applications (Hardcover)
Language: English
Published by John Wiley & Sons Inc, New York, 2019
- Hardcover
- New
Seller: CitiRetail, Stevenage, United KingdomCitiRetail
AbeBooks seller since June 29, 2022
Condition: New
£ 192.99
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Hardcover. An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applicationsBreakdowns of the chemical, nutritional, and functional properties of whey proteinCommentary on the current and future outlooks of the whey protein marketExaminations of the methods and manufacturing technologies that enable whey protein recoveryA full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …
Seller Inventory # 9781119256021
- Title
- Whey Protein Production, Chemistry, Functionality, and Applications (Hardcover)
- Author
- Mingruo Guo
- Publisher
- John Wiley & Sons Inc, New York
- Publication year
- 2019
- Condition
- new
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 111925602X
- ISBN 13
- 9781119256021
An up-to-date overview of the dynamic field of whey protein utilization
Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas.
Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses:
- An up-to-date overview of recent developments and new applications
- Breakdowns of the chemical, nutritional, and functional properties of whey protein
- Commentary on the current and future outlooks of the whey protein market
- Examinations of the methods and manufacturing technologies that enable whey protein recovery
- A full guide to the numerous applications of whey protein in food production and other industries
Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
"Synopsis" may belong to another edition of this title.
About the Author
About the Editor
MINGRUO GUO is a Professor in the Department of Nutrition and Food Sciences at The University of Vermont, Burlington, VT, USA. He also holds an adjunct professor position at the Northeast Agricultural University of China.
"About the title" may belong to another edition of this title.
CitiRetail
Stevenage, United Kingdom
AbeBooks seller since June 29, 2022
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